Pea Protein Foam: Revolutionizing Plant-Based Baking
2024-12-18
Researchers at the Fraunhofer Institute have developed a plant-based protein foam made from legumes like peas and lentils. This foam can be used in baking to create light and airy baked goods, offering a healthy vegan alternative to egg whites. The process involves extracting pea protein and optimizing its foaming properties using high-pressure homogenization. The resulting foam closely matches the quality of animal-derived protein foams. While discerning palates might detect subtle differences, this innovation represents a significant breakthrough for plant-based baking, reflecting the growing demand for healthy and sustainable food options.
(phys.org)